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Roman Cookery: Ancient Recipes for Modern Kitchens
 
 
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Roman Cookery: Ancient Recipes for Modern Kitchens (Paperback)

by Mark Grant (Author) "This description of a banquet, in Apuleius' second-century AD novel The Golden Ass, paints the popular picture of Roman eating habits as unceasing gluttony in..." (more)
Key Phrases: ozfeta cheese, peppered vinegar, supple dough, Athenaeus The Partying Professors, Anthimus On Foods, Cato On Agriculture (more...)
4.5 out of 5 stars See all reviews (8 customer reviews)

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Product Description
Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.

Product Details

  • Paperback: 192 pages
  • Publisher: Serif Publishing (November 1999)
  • Language: English
  • ISBN-10: 1897959397
  • ISBN-13: 978-1897959398
  • Product Dimensions: 8.3 x 5.3 x 0.5 inches
  • Shipping Weight: 4.8 ounces
  • Average Customer Review: